Paccheri with tomato and mozzarella

Cook the paccheri al dente in salted water.

Heat a small splash of olive oil in a pan on the stove.

Peel a clove of garlic and sauté it in the pan. Then add the whole peeled tomatoes.

Simmer on a low heat.

After a few minutes, add the fresh basil leaves and continue to simmer until the pasta is cooked.

Drain the pasta. Remove the cloves of garlic from the sauce.

Mix the paccheri into the sauce and spoon into plates.

Tear the mozzarella into small pieces and distribute over the pasta.

Finish with finely grated Parmesan cheese and a few leaves of fresh basil.